Dust off that waffle iron. You’re going to want to make more than one of these supper-worthy sandwiches with crisped dimples and ooey, gooey interior. And no spattered stovetop to clean!
About David Tanis
Six months out of the year, David Tanis is the head chef at Chez Panisse in Berkeley, CA, where he’s worked since the 1980s to help define the restaurant’s wildly influential style. The other half of the year Tanis lives in Paris, hosting dinner parties in his six-by-ten-foot galley kitchen with its rickety stove, teensy sink, virtually nonexistent counter space, and a mere half dozen well-used pots and pans. Tanis has been featured in the New York Times, Gourmet, and Saveur, among others, and is the author of Heart of the Artichoke, which was nominated for a James Beard Award, and A Platter of Figs, which was chosen as one of the 50 best cookbooks of all time by the UK’s Observer. @david_tanis
Chilaquiles
Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Flat Roasted Chicken with Smoked Paprika
There are sooooooo many reasons to love this spicy, smoky, flat roasted chicken with smoked paprika.
Peppery Chicken Wings
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Southern Greens with Ham Hocks
Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.
Spaghetti with Bread Crumbs
Bet you’ve already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.
Seared Duck Breast
An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.
Spring Lamb with Rosemary
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
Fork-Mashed Potatoes
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Roasted and Braised Turkey
Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird…minus the traditional hand-wringing.